Orange and Almond Cake

1.5 Hours

〰️

1.5 Hours 〰️

Serves 8

Ingredients

For the Cake:

• 2 whole oranges

• 3 cups almond meal

• 6 eggs

• 1/2 cup coconut sugar (or your choice of sugar)

• 1 tsp baking soda

• 1 tsp vanilla essence

For the Glaze:

• Juice of 1 large orange

• Peel of the same orange, thinly sliced

• 3 tbsp sugar (your choice)

• 2 tbsp water

To Serve:

• Crushed pistachios, for garnishing

• Creme fraiche a dollop per serve

Method

Preheat the Oven: Set your oven to 340°F (170°C). Prepare a cake tin by lining it with baking paper.

Cook the Oranges: Place the two whole oranges in a pot of water, and bring to a boil. Simmer for 30 minutes. Allow them to cool, then slice open to remove any seeds.

Prepare the Cake Batter: In a blender, combine the cooked and sliced oranges with the almond meal, eggs, coconut sugar, baking soda, and vanilla essence. Blend until the mixture is smooth.

Bake: Pour the cake batter into the prepared tin. Bake for about 55 minutes, or until a skewer inserted into the center comes out clean.

Make the Glaze: While the cake is baking, prepare the glaze. Combine the orange juice, orange peel, sugar, and water in a saucepan over low heat. Allow the mixture to heat up and reduce slightly until it forms a sticky glaze, about 10 minutes.

Glaze the Cake: Once the cake is out of the oven, immediately pour the warm glaze over it. Let the cake cool in the tin before removing.

Serve: Garnish with crushed pistachios and serve with a dollop of creme fraiche.

Notes

This is as straight forward as baking gets… for those who dare not venture into baking world, I promise you this is the cake for you; it's foolproof. A family recipe that has been passed around from relative to relative, its always a favorite. Everything comes together in a blender; it couldn't be easier! The cake is moist without failure every single time, which is truly what I love about this cake.